Preparations

1. Combine all the ingredients along with 1/2 cup of water and blend in a mixer to a smooth paste. Keep aside to ferment for 15 minutes.

For the stuffing:
1. Heat the oil in a broad non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida and add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes.
3. Divide the stuffing mixture into 2 equal portions and keep aside.

1. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
2. Pour a ladleful of the batter on the tava and spread it evenly in a circular motion to make 120 mm.
3. Smear ½ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.
4. Spread one portion of the filling evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold it over. Serve lukewarm with coconut chutney.